Caramel Praline Ice Cream
Caramel praline ice cream combines a rich, buttery caramel base with crunchy sugar-coated pecans folded throughout. The praline pieces are made separately and stirred in before freezing, giving every scoop a mix of smooth and crisp textures. Plan on about 30 minutes of active prep plus several hours of chilling time.
Equipment
- 1 Saucepan
- 1 Mixing Bowls
- 1 Ice Cream Maker
- 1 Whisk
- 1 Baking sheet
- 1 Spatula
Ingredients
Caramel Sauce
- 1 cup Granulated Sugar Organic preferred
- 4 tablespoons Unsalted Butter Cold, cubed
- ½ cup Heavy Cream Fresh
- 1 teaspoon Sea Salt To enhance flavor
Praline
- ½ cup Pecan Halves Toasted
- ¼ cup Brown Sugar Packed
- 2 tablespoons Milk Whole
- 1 tablespoon Unsalted Butter Melted
Ice Cream Base
- 2 cups Heavy Cream Fresh
- 1 cup Whole Milk Organic, if possible
- ¾ cup Granulated Sugar Finely granulated
- 1 teaspoon Vanilla Extract Pure extract
Instructions
- Caramel Sauce: In a saucepan over medium heat, add 1 cup granulated sugar and stir constantly until it melts into a deep amber caramel, about 5 minutes. Stir in 4 tablespoons cold, cubed unsalted butter until melted, then slowly whisk in 1/2 cup of fresh heavy cream until smooth. Remove from heat and add 1 teaspoon sea salt. Let cool.
- Praline: Preheat the oven to 176°C (350°F). On a baking sheet, combine 1/2 cup toasted pecan halves, 1/4 cup packed brown sugar, 2 tablespoons whole milk, and 1 tablespoon melted unsalted butter. Spread evenly and bake for 10-12 minutes until bubbling and golden. Cool completely and chop coarsely.
- Ice Cream Base: In a mixing bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract until sugar dissolves.
- Combine and Churn: Gently fold cooled caramel sauce into the ice cream base. Pour mixture into an ice cream maker and churn following the manufacturer's instructions. As the ice cream thickens, fold in the praline pieces for a crunchy texture.
- Freeze: Transfer to a container and freeze for at least 4 hours or until firm.
Notes
Lori’s Tips:
- To save time, prepare the caramel sauce ahead of time and store it in the refrigerator for up to a week.
- If you prefer a dairy-free version, substitute coconut milk for heavy cream and almond milk for whole milk.
- For an extra kick, try adding a pinch of cinnamon to the praline mixture.
Nutrition
Calories: 767kcalCarbohydrates: 73gProtein: 5gFat: 53gSaturated Fat: 30gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 143mgSodium: 436mgPotassium: 214mgFiber: 1gSugar: 73gVitamin A: 1828IUVitamin C: 1mgCalcium: 139mgIron: 0.4mg
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